Vegan Caesar Salad with Tahini (DF + GF)

I have a special place in my heart for Caesar salad. I adore the intense salty flavor, the creaminess of the dressing, the crunch of the croutons. Like many other Americans, I don’t need to be reminded I’m eating this. I’m talking to you, restaurant who lays the carcasses of shimmery eel-like fish across my lettuce. I am happy to play dumb and continue ordering Caesar salads at restaurants but I will pass on making the dressing in my own kitchen, unless…

Vegan Caesar salad dressing! All of the salty goodness, none of the dairy and anchovy. Top off your romaine or kale with some crisped chickpeas from the oven and you have a delicious, guilt-free version of a classic salad.

Ingredients for Caesar Dressing:

1/4 cup tahini (just invest in a jar, it will last forever and is a key ingredient in homemade hummus, a recipe for which I will post soon!)

6 tablespoons warm water

1-2 garlic cloves, minced

1/2 tablespoon of Dijon mustard

1 tablespoon of olive oil

1 – 2 pitted kalamata olives

Salt, pepper, and cayenne pepper (a few shakes of each, I also added paprika)

In order to make the croutons, spread the drained and rinsed chickpeas evenly on a baking tray and pour in one tablespoon of olive oil. Using a spoon or simply shaking the tray left and right, distribute the oil on all of the chickpeas. Shake a bit of salt, pepper, cayenne and cumin on the chickpeas, then distribute evenly once more.

Place the baking tray under the broiler for 45 – 50 minutes, shaking the tray or using a spoon halfway through to un-stick the beans. Remove from oven once browned on top and let cool fully.

Sprinkle on top of your salad, along with dressing and any additional mix-ins (tomatoes, onion) and enjoy!